Martha Washingtons Devils Food :::gwhp32a Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Unsweetened Chocolate,
1 cup: Sugar,
1/2 cup: Buttermilk, or sour milk
1/2 cup: Cake Flour, sifted
1 1/2 tsp: Baking Powder,
3/4 tsp: Soda,
1/2 tsp: Salt,
1/2 cup: Butter, or sbortening
3/4 cup: Sugar,
3 each: Eggs, well beaten
1 cup: Buttermilk, or sour milk
1 tsp: Vanilla,
Directions:
Melt chocolate over boiling water; add 1 cup sugar and 1/2 cup
butterrmilk and stir over boiling water until sugar is dissolved.
Cool. Sift flour once, measure, add baking powder, soda, and salt and
sift together three times. Cream butter thoroughly add 3/4 cup
sugar gradually, and cream together until light and fluffy. Add eggs
and beat well. Add about 1/4 of flour mixture, mix thoroughly; add
chocolate mixture and blend. Add remaining flour, altenately with
buttermilk, a small Amount at a time; beat very thoroughly after each
addition. Add vanilla. Bske in greased 15x9x2- inch pan, in a
moderate oven ( 35O degrees F.) 30 minutes, or until cake is done.
When cold, trim edges, cut in half crosswise, and put together as a
two-layer cake, matching edges carefully. Spread tops and sides with
Martha Washingtons Fudge Frosting (See recipe). Or add
chopped nut meats to part of frosting and use as
filling. This recipe has been adapted to modern
measurements from Martha Washingtons own recipe.
It is an excellent choice for February parties or for any occasion
where a deluxe cake is desired. Kate Smith Collection, as adapted
from Martha Washingtons recipe Published 1940 by General Foods Corp.
Source from luhu.jp
butterrmilk and stir over boiling water until sugar is dissolved.
Cool. Sift flour once, measure, add baking powder, soda, and salt and
sift together three times. Cream butter thoroughly add 3/4 cup
sugar gradually, and cream together until light and fluffy. Add eggs
and beat well. Add about 1/4 of flour mixture, mix thoroughly; add
chocolate mixture and blend. Add remaining flour, altenately with
buttermilk, a small Amount at a time; beat very thoroughly after each
addition. Add vanilla. Bske in greased 15x9x2- inch pan, in a
moderate oven ( 35O degrees F.) 30 minutes, or until cake is done.
When cold, trim edges, cut in half crosswise, and put together as a
two-layer cake, matching edges carefully. Spread tops and sides with
Martha Washingtons Fudge Frosting (See recipe). Or add
chopped nut meats to part of frosting and use as
filling. This recipe has been adapted to modern
measurements from Martha Washingtons own recipe.
It is an excellent choice for February parties or for any occasion
where a deluxe cake is desired. Kate Smith Collection, as adapted
from Martha Washingtons recipe Published 1940 by General Foods Corp.
Source from luhu.jp